1. In a medium sauce pan bring broth, 1/4c wine, thyme, carrots, and celery to a simmer. Reduce heat, cover and keep hot. I like to simmer for 30-40 minutes for flavor.
Optional: Add some shells to this for more flavor!
2. In a large skillet over medium heat melt 2T of butter. Add 1T of garlic and the crushed red pepper. After the garlic and red pepper cook for 1-2 minutes, add shrimp. Saute until shrimp begin to turn pink…about 2 minutes. Add the remaining 1/2c wine. Simmer until the shrimp are cooked through….about 2 more minutes. Remove shrimp only, placing them in a bowl. Drain liquid into another small bowl. Set both aside.
3. In same large skillet melt the remaining 5T of butter over medium heat. Add diced onion and remaining 1T of garlic. Saute until onion is golden, about 5-6 minutes. Add asparagus and rice. Stir to coat, about 2-4 minutes.
4. Drain EVERYTHING from your broth mixture. Add 2c of broth mixture to rice. Simmer until broth is absorbed, stirring almost continuously. Continue adding broth 1c (or ladle) at a time, stirring often and simmering till the broth is absorbed before adding more, about 20-30 minutes.
5. Add reserved shrimp cooking broth. Cook till rice is tender and creamy…about 4-5 more minutes.
6. Add parsley, parmesan, and shrimp. Give it a good stir and remove from heat. Season with salt and pepper.

I know, labor intensive…but so worth it. This can be a side or a main course!

1. Heat in large skillet over medium heat and brown meat with garlic in the sesame oil.
2. Heat in medium skillet over medium heat and cook down the onion with a little EVOO. (optional: start cooking onions first, add a little salt, and allow them to caramelize)
3. Drain all of the fat and add brown sugar, soy sauce, ginger, salt, pepper, red peppers, to the meat. Simmer a couple minutes and then add onions and broccoli.
4. Serve over steamed rice.

optional: if you choose to have your sauce thickened, add 1T of corn starch to 1/8c water and add to the meat before adding onions and broccoli.

DISCLAIMER: I started making my own cream when I could not find a local available gluten and fragrance-free cream that worked for my dry/eczema covered skin. Winter I will use 1c shea to 1/2c coconut oil. Summer I’ll use 1/1 ratio due to seasonal dryness. I am not medically trained in any way. Started researching ideas and went to basics. It’s been over a year now and my skin is much healthier than it’s ever been. Other than the Shea Butter (Amazon – link in ingredients), all ingredients are purchased at my local health food store.

cilantro, dry or fresh
black beans instead of or in addition to pinto
salt
PREP

1. Add beans to slow cooker. Add enough water/broth to fill the slow cooker 3/4 of the way full. Add onion and garlic (as well as any other additional items).
2. Cook on low until beans are soft, about 8-10 hours OR about 6hrs on high…stir occasionally during cooking process. You may have to add more water/broth as beans absorb liquid, so check on them periodically.
3. Strain beans or pour off juice; saving the juice in a separate bowl.
4. Use a hand blender/pureer to mash the beans. Add additional juice as needed for the consistency you want. You’ll want to leave them slightly runny because they will thicken as they cool off.